Evan Williams Drunken Chicken Wings

Chicken wings are unifying and there’s no way around it. Maybe it’s the undeniable allure of crunch on the outside and juicy, spiced meat on the inside.

Maybe it’s the internal agreement to no judgement because soon everyone will have sauce slathered across their faces and fingers – there’s something about committing to abandon the rules of table manners together.

Whatever it is that make chicken wings a staple in our mouths, today we celebrate it on National Chicken Wing Day. We couldn’t just give you any old booze-infused recipe, we had to give you one with a quality bourbon and gastronomic flair.

Enter: Evan Williams Drunken Chicken Wings. With notes of butterscotch, toffee and brown sugar, the bourbon makes a complex and sweet backdrop against the crunch of the wing. To ensure that you make the best wing ever, we’re also giving you secrets to chef-approved chicken wings. Once you soak them all in, get to the Evan Williams Recipe below.

Secret #1: Smaller is better

Big chicken wings are indicative of a bird that lived a force-fed life (usually with harmful antibiotics and food). It can also mean that the bird was old, which renders meat tough and gritty. Look for wings that are about 2 inches long.

Secret #2: Time is on your side

Marinate those babies! The longer meat sits in a marinade or brine, the more moisture it will soak up. The flavor will develop more and the outside will crisp up easier.

Secret #3: Double fry

The best chefs swear by it. Instead of cooking a wing for 8 minutes on each side (typically burning the outside and the inside still isn’t fully cooked), just bake the wings at a lower temperature (215 degrees), then freeze them for at least 3 hours. The next day, right before serving, drop them in some hot oil or a hot oven for about 3 minutes to crisp things up.

Secret #4: Don’t over dredge

Arguably the best part of the chicken is the breaded exterior. But when the meat to breading ratio is 1:1 or more, it just isn’t a wonderful experience. Sometimes it’s best to let the skin speak for itself, which is why we have a non-breaded recipe here.

Secret #5: Don’t overcrowd your frying pan

This means uneven cooking. Each wing should have at least a half-inch between it and its neighbor wing.

Sauce

In a large bowl combine all ingredients for marinade and stir well. Add chicken wings and cover. Store in refrigerator for 8 to 24 hours. Take the wings out and in a 215 degree pre-heated oven, spread the wings out on a sheet pan lined with parchment paper or nonstick spray. Bake for 15 minutes. When they’re done, pull them out and place them on a cookie sheet to freeze for at least 3 hours.

Right before serving, fry the frozen wings. Bring oil to 350-375 degrees and fry them for about 4-6 minutes. Place them on a plate or in a bowl and after mixing up the sauce, pour it over and dig in!

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